Welcome to our recipe for canned corned beef hash! This quick and easy breakfast or brunch dish is a great way to use up leftover corned beef or use up a can of corned beef that’s been sitting in your pantry.
Corned beef hash is a classic comfort food that’s perfect for a hearty breakfast or a satisfying lunch. It’s made by shredding or finely chopping cooked corned beef and mixing it with diced potatoes, onions, and spices. The mixture is then fried in a pan until it’s crispy and golden brown.
This recipe is a great way to put a twist on traditional corned beef hash by using canned corned beef instead of cooking it from scratch. It’s a convenient and tasty way to enjoy this classic dish any time of the year.
Let’s discuss some essentials before cooking.
What is corned beef hash canned?
Corned beef hash is chopped meat, potatoes, and (occasionally) onions. It originally used leftovers. Corned meat hash has minimal seasoning.
How is Canned corned Beef Made?
Canned corned beef is made from beef that has been cured in a mixture of salt, spices, and other preservatives. The curing process can take several weeks, during which time the beef is packed in a brine solution and allowed to age. After the curing process is complete, the beef is cooked and then finely chopped or shredded.
The cooked, chopped beef is then packed into cans along with a broth or other liquid and sealed. The cans are then cooked in a process called “retorting,” which involves heating them to a high temperature to kill any remaining bacteria and ensure that the product is shelf-stable. The canned corned beef is then cooled and ready to be sold.
Canned corned beef is greasy, salty, and mushy. It’s a kosher Spam replacement since it tastes similar.
Ingredients
- The equivalent of 14 ounces of corned beef hash from a can (396 grams)
- Corned beef in a can, 12 oz. (340 grams)
- Olive oil, to taste, 2 tablespoons
- Miniature Onion, Measured: 1 (4 ounces; 113 grams)
- No more than 2 medium-sized potatoes (13 ounces; 369 grams)
- 71 grams about half of a medium red bell pepper
- Black pepper and 1 garlic clove minced
Instructions
- Foil the air fryer basket. Break up a 14-ounce can of corned beef hash. Seven minutes at 400°F (200°C). Flip and mix hash; air fry at 400°F (200°C) for 7 minutes.
- Stir the hash again. Air-fry at 400°F (200°C) for 5-7 minutes, until crisp.
- Heat a cast-iron skillet over medium heat. Stir and break up the corned beef hash. 15-20 minutes, while stirring. I propose stirring, flattening the hash, stirring, flipping, and repeating.
- Dice potatoes, onion, and red pepper. So they cook through, chop them small (1/4-inch dice, 0.6 cm). Mince 1 garlic clove and 1 can of corned meat.
- Medium-heat 2 tablespoons olive oil in a cast-iron pan. Onion, pepper, potato, and garlic. Cook the vegetables for 5 minutes.
- Cook the corned beef over medium heat for 20 minutes, stirring often. If you want less browning, remove the hash after 15 minutes. 25 minutes yields crisp, browned hash.
- Cooking potatoes till soft. A fried egg on the corned beef hash is excellent.
FAQs
Can corned beef hash keto?
Canned corned beef is keto-friendly, but hash is not. Corned beef hash has starchy potatoes. Sugar is often added to corned beef hash (though the amount is typically minimal).
Is corned beef hash gluten-free?
I wouldn’t bank on canned corned beef hash being gluten-free, as it typically has “flavoring” that contains gluten. Canned meat hash may have had gluten cross-contact during production.
Crispy canned corned meat hash?
Longer cooking makes canned corned beef hash crispier. Add 5 minutes to the cooking time and stir constantly.
Is canned corned beef hash cooked?
Yes, precooked canned corned beef hash. I wouldn’t eat it from the can, though. Unheated, it’s mushy like cat chow. (Yuck!)
More Amazing Recipes
- Olive Garden Grilled Chicken Margherita
- Ina Garten Chicken Marsala Recipe
- Olive Garden Crispy Chicken Fritta Recipe
- Ina Garten Beef Bourguignon
Canned Corned Beef Hash Recipe
Ingredients
- The equivalent of 14 ounces of corned beef hash from a can (396 grams)
- Corned beef in a can, 12 oz. (340 grams)
- Olive oil, to taste, 2 tablespoons
- Miniature Onion, Measured: 1 (4 ounces; 113 grams)
- No more than 2 medium-sized potatoes (13 ounces; 369 grams)
- 71 grams about half of a medium red bell pepper
- Black pepper and 1 garlic clove minced
Instructions
- Foil the air fryer basket. Break up a 14-ounce can of corned beef hash. Seven minutes at 400°F (200°C). Flip and mix hash; air fry at 400°F (200°C) for 7 minutes.
- Stir the hash again. Air-fry at 400°F (200°C) for 5-7 minutes, until crisp.
- Heat a cast-iron skillet over medium heat. Stir and break up the corned beef hash. 15-20 minutes, while stirring. I propose stirring, flattening the hash, stirring, flipping, and repeating.
- Dice potatoes, onion, and red pepper. So they cook through, chop them small (1/4-inch dice, 0.6 cm). Mince 1 garlic clove and 1 can of corned meat.
- Medium-heat 2 tablespoons olive oil in a cast-iron pan. Onion, pepper, potato, and garlic. Cook the vegetables for 5 minutes.
- Cook the corned beef over medium heat for 20 minutes, stirring often. If you want less browning, remove the hash after 15 minutes. 25 minutes yields crisp, browned hash.
- Cooking potatoes till soft. A fried egg on the corned beef hash is excellent.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
